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Home > Filipino Recipes

Rellenong Bangus (Stuffed Milkfish)

BY :Bebs | Published: 07/18/ 2020 | Updated:08/24/ 2020 | 23 Comments

RECIPE VIDEO PRINT
4.88 from 8 votes
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This stuffed milkfish or 'Rellenong Bangus' is for those who like fish but not the fishbones. It is also cooked in the oven so no oil splatters from frying and less oil.

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

Bangus or milkfish is notoriously known for having a lot of fish bones. They are also known to make a lot of splatters when fried. Therefore, for those who love milkfish but not all the things I mentioned above, this Rellenong Bangus recipe is the perfect one for you!

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

  • What is Rellenong Bangus?
  • How to skin a whole fish?
  • Fried vs. Baked
  • Printable Recipe
  • Rellenong Bangus (Stuffed Milkfish)

What is Rellenong Bangus?

Rellyenong (also "relyeno") Bangus is a stuffed milkfish that is normally fried to a golden crisp. It is commonly serves at special events or occasions as the process involved in making it may not be the easiest or quickest. But it is not that difficult at all.

The meat is, first, separated from the skin and removed while the fish is still raw or uncooked. This has to be done without breaking the skin of the fish. It is then seasoned and cooked with vegetables and spices. It is then stuffed back and the whole milkfish is then fried, or in this case, baked.

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

How to skin a whole fish?

Warning! The following images contain graphic content! Hehe! Here I am trying my best to illustrate how I removed the fish meat keeping the skin whole and intact.

  1. Remove scales by using a blunt knife. Remove the guts and intestines through the top opening. Remove the gills as well. Wash and pat dry with a paper towel.
  2. Tilt the fish head up, snapping the spine in the process. Break also the bone at the bottom near the tail.
  3. Insert a spatula in between the meat and skin through the opening to separate the meat from the skin. Move it up and down and around inside the skin. Don't worry the skin is tougher than you think and will not break so easily.
  4. If correctly done, the meat should come out when the bone is pulled out from the opening. If not just push the meat out.
Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

Fried vs. Baked

I for one have an aversion to frying milkfish, well to anything that involves frying actually and you can understand that if you notice the big scar on my right hand on my videos. I share this scar with my mama as we were both in same kitchen accident some ancient years ago that involves frying (chicken). But the fear of oil splatters is still there.

So, since I hate frying, I baked my Rellenong Bangus instead and I think this will be how it is for me from now on. Not only was it painless it is also more practical since I do not have a frying pan that will fit the whole milkfish in

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

In mood for more fish recipes? Try these:

escabeche or sweet and sour fish
Try this easy recipe for a colorful, tangy-sweet Filipino Escabeche or Sweet and Sour Fish and bring your plain fried fish to the next level of goodness.
Kinilaw na Tanigue Recipe
Hawaii has Poke and Peru has Ceviche, the Philippines has Kinilaw! A different kind of appetizer from raw fish in vinegar and spices.

Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise recipe! | www.foxyfolksy.com
Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise! Perfect for Lapu-lapu (grouper) Maya-maya (snapper) or Tilapia!
Fried stuffed milfish sliced and served with a dip.

Printable Recipe

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com
Print Review

Rellenong Bangus (Stuffed Milkfish)

4.88 from 8 votes
Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp!
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
Course :Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 1 medium or big milkfish / bangus
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon or calamansi juice
  • 2 tablespoons oil
  • 1 medium onion - chopped
  • 2 big cloves garlic - minced
  • 1 small carrots - cut into small cubes
  • 1 small potato - cut into small cubes or ½ cup green peas
  • 1 small green bell pepper - cut into small cubes
  • ¼ cup raisins
  • 2 tablespoons pickle relish
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1-2 tablespoons water (if needed)
  • salt
  • ¼ cup flour
  • 1 egg
  • 1 tablespoon oil - for brushing

Instructions
 

  • Prepare the milkfish as indicated in the instructions above. Place the fish skin on a plate or small bowl. Add 1 tablespoon of soy sauce and lemon or calamansi juice and marinade until ready to use.
  • Place fish meat in a pot or pan and add a little water. Bring it to boil and cook until the meat is done. Drain water and transfer to a plate and remove the fishbones.
  • Heat oil in a pan over medium heat. Saute garlic and onions until limp and aromatic. Add carrots and potatoes and cook for 3 minutes.
  • Add the fish meat, bell pepper, raisins, pickle relish, soy sauce and tomato paste. Season with salt if needed. Cook for another 3-5 minutes. Remove pan from heat. Add the flour and mix then the egg and mix again until well blended.
  • Fill the marinated skin with the mixture and then place the stuffed milkfish on a baking sheet lined with aluminum foil. Brush both sides with oil and bake at 200°C/400°F for 10-15 minutes each side or until skin turns crisp and golden brown.
  • You may also fry the fish instead of baking it.

Nutrition

Calories: 201kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 1gCholesterol: 41mgSodium: 645mgPotassium: 262mgFiber: 2gSugar: 3gVitamin A: 2277IUVitamin C: 21mgCalcium: 19mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This recipe was originally published in September 2017. Updated in July 2020 to include new photos, more tips, and a recipe video.

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Reader Interactions

Comments

    4.88 from 8 votes (3 ratings without comment)

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  1. Kyra says

    November 20, 2023 at 11:29 pm

    4 stars
    I want to know how to make that sauce

    Reply
    • Bebs says

      September 04, 2024 at 2:49 pm

      Hi Kyra, here is our recipe for the sweet chili sauce https://www.foxyfolksy.com/sweet-chili-sauce/

      Reply
  2. PipayE says

    November 18, 2022 at 3:01 am

    5 stars
    Bebs, this is a well-done video of a recipe that is labor-intensive. You made it look so easy!
    Ima used to make this; now, aku naman(my turn).
    Dacal salamat.

    Reply
    • Bebs says

      November 28, 2022 at 1:39 am

      Are we not blessed to have forebears who were inventive and creative with food that we can now enjoy them today?! I hope a buri me ing recipe mi...

      Reply
  3. Kenmarkdizon says

    February 15, 2021 at 10:53 am

    Pwede po ba siya stock 5to 7 days sa freezer?

    Reply
    • Bebs says

      May 21, 2021 at 2:31 pm

      Sure you can.

      Reply
  4. elena says

    February 10, 2021 at 12:17 pm

    can you add minced beef?

    Reply
    • Bebs says

      May 21, 2021 at 2:19 pm

      Hi Elena, minced beef is tougher than fish meat and I do not know if you have any space left after making the original filling.

      Reply
  5. Jayro says

    February 05, 2021 at 11:13 am

    5 stars
    I like how you also put the deboning steps for bangus in the recipe. Makes it easier to look a just one page for everything.

    Reply
  6. Mina says

    November 17, 2020 at 1:58 pm

    hi bebs,

    did you debone the milkfish? would love to try this.

    thanks for sharing!

    Reply
    • Bebs says

      November 18, 2020 at 2:06 am

      Yes, you can see how in the video.

      Reply
  7. Gwayne Hauser says

    October 21, 2020 at 2:47 am

    hi,
    have you tried substituting trout/forelle?

    Reply
    • Bebs says

      May 01, 2021 at 12:29 am

      I had forelle in Germany and I loved it. I think it should work with this recipe too.

      Reply
  8. Bolit says

    October 06, 2020 at 12:06 pm

    5 stars
    Thanks for this recipe. Can I use the images here, I will sell rellenong bangus to earn some money this pandemic... Thanks in advance.

    Reply
    • Bebs says

      March 23, 2021 at 3:05 am

      Hi Bolit, sorry but we do not allow our images to be used for commercial purposes especially online. You could take a photo of your own creation once you have it that way people know exactly what they are buying.

      Reply
  9. Krishna says

    August 07, 2020 at 2:01 pm

    My second time to try your recipe and it never fails.. thanks for sharing 😊.. I’ve also tried your ensaymada recipe my kids and friends loved it

    Reply
    • Armin says

      August 12, 2020 at 10:27 am

      Glad to hear that and thanks for your feedback 👍

      Reply
  10. Agus Ismail says

    May 07, 2020 at 5:54 pm

    Hi Bebs. I like milkfish and I will try Your recipe. It look delicious. Thank you for your explanation. It is clear to me how to make ralkenong bangus.

    Reply
    • Bebs says

      May 10, 2020 at 12:53 am

      Glad to be of help..

      Reply
  11. rike says

    March 08, 2018 at 1:12 pm

    5 stars
    hey bebs. love your milk fish. in indonesia we also have the same kind from this filled milk fish but in the different way. my grandpa village called it sate bandeng ( milk fish satay) also filled inside the milk fish body. but love the photo. made me want to eat :D.

    Reply
    • Bebs says

      March 08, 2018 at 2:03 pm

      Hi Rike, interesting how some food around the world are different and similar at the same time. Thanks for the nice comment.?

      Reply
  12. Jaylord mendoza says

    March 07, 2018 at 2:12 pm

    Can i ommit the tomato paste? Di Ba sya madaling mapanis pag may tomato paste? Thanks in answering..

    Reply
    • Bebs says

      March 07, 2018 at 6:25 pm

      If you will eat it within the day (or even 2) it should be fine. If not, just keep it stored in the fridge then it should be fine. Of course, you can skip the tomato paste/sauce entirely but I personally like the flavor it adds to the Relleno.

      Reply

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